Bake 15 minutes, turning with spatula after 11 or 12 minutes, or until deep golden brown and sugar is caramelized. Remove from cookie sheets to cooling racks; cool completely.

6

In 2-cup microwavable measuring cup, microwave chocolate uncovered on High 30 to 60 seconds until chocolate is melted and can be stirred smooth. Dip half of each palmier in melted chocolate, or drizzle chocolate over palmiers with fork, allowing excess to drip off. Let stand until chocolate is set. (Refrigerate 30 minutes for chocolate to set up faster.)

Expert Tips

When you’re working with puff pastry, always refrigerate it between steps so it’s nicely chilled and firm before going into the oven to bake.